Quinoa Cracker Sticks (Gluten-Free Vegan Snack)
These quinoa cracker sticks are crunchy, savory, gluten-free, and vegan. They’re made with cooked quinoa, seeds, walnuts, olive oil, and herbs, then baked until crisp.
I like this recipe because it uses cooked quinoa instead of quinoa flour, so it’s a good way to use leftovers and turn them into a homemade snack with real texture. The seeds and walnuts add crunch, flavor, and a more filling bite than regular crackers. You can eat them on their own, serve them with dips, pack them in lunchboxes, or use them next to soups and salads.
If you want to try another cracker recipe with whole grains as flat chips, then check these Buckwheat Crackers or these Gluten-Free Split Pea Chips.
What Makes These Quinoa Cracker Sticks Different
Most homemade quinoa crackers are made with quinoa flour or a very simple quinoa-and-water dough. This version uses cooked quinoa as the base, then adds flax, chia, sesame seeds, and walnuts for more texture.
Unlike many store-bought crackers, these are made with cooked quinoa instead of refined starches. If you’re looking for more homemade options, see my Beet Crackers With Flax Seeds.
The result is a savory cracker stick that is:
- gluten-free, dairy-free and vegan friendly
- made with cooked quinoa
- crunchy once fully cooled
- good for dips, soups, salads, and snacks
- made without eggs or gums, just wholesome simple ingredients
They’re not meant to taste like plain breadsticks. They’re more like crunchy seeded crackers in stick form.
Ingredients and Why They Are Important
- Cooked quinoa: creates the base of the dough and helps hold everything together once blended.
- Walnuts or pecans: add richness, nutty flavor, and better texture.
- Flax seeds: help bind the mixture and add structure.
- Chia seeds: add more binding and crunch.
- Sesame seeds: give flavor and a classic seeded cracker texture.
- Olive oil: helps the sticks crisp in the oven. I don’t recommend skipping it unless you’re okay with a drier texture.
- Maple syrup: optional, but a small amount balances the savory flavor and helps with browning.
- Salt and dried herbs: bring out the flavor so the crackers don’t taste flat.
For measurements scroll below and look for the recipe card.
If you have leftover quinoa, you can also use it to make this Quinoa Poke Bowl with Shrimp for an easy protein-rich lunch or dinner.
Before You Start
Use cooked quinoa that has already cooled. Chilled quinoa works best because it is less wet and easier to blend into a thick paste.
If your quinoa is very moist, you may need to bake the crackers a little longer. If it’s very dry, you may need a small splash of water or a bit more oil to help the mixture come together.
How To Make Quinoa Cracker Sticks
1. Blend the mixture
Add cooked quinoa, walnuts, flax seeds, chia seeds, sesame seeds, olive oil, maple syrup, salt, and herbs (or your favorite seasonings) to a food processor.
Blend until the mixture turns into a thick paste. Scrape the sides a few times so everything blends evenly. It might take a while to get blended and homogenized until it looks like a thick paste. Use a spoon to help between pauses and pulses in the food processor.
2. Spread the dough
Scoop the mixture onto parchment paper placed on a baking sheet.
Spread it out with a spoon first, then cover with plastic wrap or another piece of parchment and roll it evenly with a rolling pin.
Try to keep the thickness even so the sticks bake at the same rate.
3. Cut into sticks
Use a pizza cutter or knife to score the dough into thin sticks, about 1 cm wide.
You don’t need to separate them before baking. Once they are baked and cooled, they will break apart more easily.
4. Bake until crisp
Bake first at a higher temperature to set the dough, then lower the oven temperature so the cracker sticks dry out without burning.
Let them cool completely before handling. They firm up as they cool.
Watch the video below for more visual instructions and let me know how it turned out for you!
Tips for Crunchy Quinoa Crackers
- Use cooled quinoa, not hot quinoa.
- Spread the dough evenly and thin enough.
- Don’t handle the sticks while warm because they can break.
- Bake longer if the center still feels soft.
- Let them cool completely before storing.
- Store only after fully cooled so they stay crisp.
If your crackers soften after a day or two, place them back in the oven for a few minutes to dry them out again.
Flavor Ideas
You can keep these simple or change the seasoning.
Good options:
- garlic powder
- onion powder
- smoked paprika
- dried rosemary
- dried thyme
- everything bagel seasoning
- nutritional yeast, if you like a cheesy flavor
For a slightly sweeter snack, add a little more maple syrup and cinnamon, but keep in mind that this recipe works best as a savory cracker.
How To Serve Quinoa Cracker Sticks
These are good with:
- hummus
- guacamole
- dairy-free cheese spread
- soup
- salad
- lunchbox snacks
- snack plates with vegetables
For more wholesome snack ideas see these 50 Gluten Free Dairy Free Snack Recipes
If you’re building a balanced snack plate, pair them with something creamy or protein-rich, like hummus, beans, tuna salad, or avocado dip. My Build a Balanced Plate Guide explains the simple framework I use.
How To Store
Store quinoa cracker sticks in an airtight container at room temperature for up to 1 week.
Make sure they are fully cooled before storing. If they are still warm, moisture gets trapped and the crackers can soften.
Watch Video: How To Make Quinoa Cracker Sticks
If you prefer to see the texture of the dough and how thin to roll it, watch the video below.
If you can’t see the video, try to disable your ad-blocker in your browser.
More Healthy Gluten Free Crackers Recipes
Tried This Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).
Quinoa Cracker Sticks (Gluten-Free Vegan Snack)
Ingredients
- 2 cups cooked quinoa - chilled (leftovers)
- ½ cup walnuts - or pecans
- ⅓ cup flax seeds
- ¼ cup sesame seeds
- ¼ cup chia seeds
- 3-4 tbsp olive oil - or other oil
- 1 tbsp maple syrup - optional, or other sweetener
Seasonings
- ½ tsp sea salt - adjust to your preference
- 1 tsp dried basil leaves - or other herbs and spices
Instructions
- Preheat oven to 370 degrees F.
- Add cooked quinoa, walnuts, flax seeds, sesame seeds, chia seeds, salt, olive oil, maple syrup, and herbs (or spices) to a food processor.
- Blend until a thick, smooth paste forms. Scrape the sides as needed.
- Scoop the mixture onto parchment paper (large enough to cover a baking sheet).
- Spread with a spoon as much a possible and then proceed with a rolling pin until it's thin enough for your liking (a little less than 1/4 inch).
- Score into 1 cm wide sticks with a pizza cutter.
- Bake at 370°F for 15 minutes.
- Lower heat to 300°F and bake for another 45–50 minutes, or until dry and crisp.
- Score again if needed while still warm, but wait until fully cooled before separating and handling.
- Store in an airtight container once completely cooled.
What You Need
Video
Notes
- Use chilled cooked quinoa for best texture (I used leftovers from previous day).
- If the mixture feels too wet, bake a little longer at the lower temperature.
- Oil helps the crackers crisp, so the texture will be drier if you leave it out.
- You can use white, red, or mixed quinoa. White quinoa has the mildest flavor.
- The amount of liquid needed in the recipe can vary depending on how dry is your quinoa porridge. Add little by little and work your way up if necessary.
- If you prefer a sweet snack, you can add more sweetener: maple syrup or coconut sugar. The sugar also helps with forming a nice crust.
- Don’t skip cooling time; the cracker sticks firm up as they cool.
- Store in an airtight container for up to 1 week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
FAQs
Not for this exact recipe. This version is built around cooked quinoa, which gives the crackers moisture and helps form a thick paste. Quinoa flour would need a different liquid ratio.
They may be too thick, underbaked, or stored before fully cooling. Roll the dough thinner, bake a little longer, and let the sticks cool completely before storing.
Yes. Leftover cooked quinoa works very well here. Chilled quinoa is actually easier to work with because it is usually less wet.
You can try, but the texture will be drier and less crisp. The oil helps the crackers bake into a better crunch.
Yes. Score the dough into squares or rectangles instead of sticks. Baking time may vary slightly depending on thickness.
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I made these today. I used dried tarragon as my dried herb (it’s my current favorite). They came out great. I doubled the amount of chia seeds, and it didn’t seem to have any negative affect on the outcome. This recipe is a keeper for sure… so tasty!
Wow I really want to makes these but I can’t tell from the video if are you using cook quinoa flakes or the round grain ? Thanks
It’s cooked quinoa.
I was wondering how thick should the dough be rolled to
About 1/4 of an inch.
These are very tasteful!! And easy and packed with good nutrients. As my husband and I are eating them, we are already planning the next time we will be making them! Thank you so much for sharing this recipe:)
My pleasure, I’m glad you liked them!
Oh yes!
I’m an Italian food lover who recently decided to go through a full detox and abandoned an already healthy diet for a gluten, dairy, meat and “number free” diet.
So only clean, wholesome food in my recipes now..
I rarely take the time to leave a comment but your recipe deserves to be tried and loved as it is absolutely delicious.
I found it at 2pm yesterday and rushed to bake these sticks at 245pm, immediately after the quinoa was cooked and chilled.
I was devouring them with my son, 7 year old and food lover like me, for afternoon tea with my avocado deep and my cashew cheese sauce ..
The simplicity of its execution, its perfect texture, the exactly amount of ingredients recommended, its flavour..everything is exactly as you describe.
Thank you for sharing your knowledge and this spectacularly delicious recipe.
I’m already up preparing the next batch for my best friend, my health couch, who will absolutely adore these sticks!
(My only suggestion would be to add a note about the amount of dry quinoa we need to cook and chill, as most readers will start from dry quinoa. And since quinoa increases 3 times when cooked, suggest to divide the cooked volume by three: 2/3 cup dry quinoa = 2 cups cooked quinoa).
And as soon as my fruit and veggies supplier delivers cauliflower and beetroot, I’m going to bake your beet and cauliflower crackers.
Can’t wait.
Have a great day and please keep posting!!!
Bianca
Thank you Bianca for taking the time and sharing your thoughts, I truly appreciate it. And thank you for your suggestion, I’ll include that info as soon I have the chance. Happy baking! 🙂